Homemade pizza

I've had pizza in Italy before, and to be honest.. its not as great
as you'd expect it to be. But I guess I haven't tried every single
pizza in Italy, maybe I just had bad luck w/ my pick of pizzerias.
The best pizza I've ever had I got in London. Every single
time I've been there we've been lucky enough to find some
aaamazing pizza. I guess the Brits must love their pizza pie, cause they
sure know what they are doing ! :)

In my family in Sweden it was a tradition to order pizza every friday.
The pizzas in Sweden are quite delicious if I might say so
myself and its one of those things we have to stop and pickup
on the way home from the airport whenever I go back to visit lol.
They are individual pizzas, but usually they are pretty big and 2ppl
could easily share it.. but we never do. Cause the best part about
the pizzas are the left overs that you can reheat the next day..mmm.
The crust is paper thin and the toppings range from
the most basic cheese to full on crazyness (french fries, fried
eggs, ice cream anyone?). I like mine with chicken, bananas
and curry or a calzone w/ mushrooms and ham. Mmmm.

Where did you have the best pizza ever and what do you put on your pizza?

Last night I was craving some swedish pizza and made
some cheese pizza for my plain hubby, some mushroom and
ham for my capricciosa daughter and a calzone for myself.
I had some leftover dough and made some pizzabread. Yum.

You will need.

1 package fast rising yeast

3 dl (1.2 cups) water

2 tsp sugar 1 tsp sea salt 2 tbs olive oil 1 dl (0.5 cups)durum wheat (semolina flour) 5-6 dl (2-2.5 cups) wheat flour

+ whatever toppings you want.

Mix yeast with sugar, salt and durum wheat. Follow instructions
on yeast package (mine said heat liquid to 120-130 F). Mix your
hot water with flour mix. Make sure yeast dissolves. Mix in
olive oil. Add flour, a little at a time. Mix until you've got a smooth
dough. Cover and let it rise for 45mins-1hr. Divide dough in 4
pieces. Roll out on floured workbench. Add your favorite
toppings and bake at 485 F (250 C) for 5-7mins.